Caldo Verde

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: finely chop the onion and garlic, peel and dice the potatoes into small even pieces, shred the collard greens as thinly as possible, and slice the chourico. Thin shreds of greens are important so they soften quickly and give the soup its classic texture.

   100 g onion, finely chopped2 cloves (8 g) garlic, finely chopped400 g floury potatoes, peeled and diced120 g collard greens, very finely shredded120 g chourico or cooking chorizo, thinly sliced
2. 2

   In a medium pot over medium heat, warm the olive oil. Add the onion with a small pinch of the salt and cook for 3-4 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant; do not let it colour or it can taste bitter.

   15 ml olive oil100 g onion, finely chopped2 cloves (8 g) garlic, finely chopped5 g salt
3. 3

   Add the diced potatoes and water. Bring to a boil, then reduce to a lively simmer and cook for 10-12 minutes, until the potatoes are completely tender and break easily when pressed with a spoon.

   400 g floury potatoes, peeled and diced800 ml water
4. 4

   While the potatoes simmer, place the chourico slices in a small frying pan over medium heat and cook for 2-3 minutes until lightly browned and some fat has rendered. This deepens the flavour without making the soup greasy. Set aside.

   120 g chourico or cooking chorizo, thinly sliced
5. 5

   Blend the potato base until smooth using an immersion blender directly in the pot, or carefully blend in batches. The texture should be silky and pourable; if it seems too thick, add a splash of water. Season with the remaining salt and the black pepper.

   5 g salt1 g black pepper
6. 6

   Return the soup to a gentle simmer and add the shredded collard greens. Cook for 3-5 minutes, stirring occasionally, until the greens are tender but still bright green. Stir in about two-thirds of the browned chourico and any rendered juices for flavour.

   120 g collard greens, very finely shredded120 g chourico or cooking chorizo, thinly sliced
7. 7

   Ladle the caldo verde into warm bowls. Top with the remaining chourico, finish each serving with a little extra-virgin olive oil and a twist of black pepper, and serve hot.

   120 g chourico or cooking chorizo, thinly sliced10 ml extra-virgin olive oil1 g black pepper

Origin & History

Caldo Verde is one of Portugal's most beloved soups, originating in the Minho region in the north. It became a national comfort dish thanks to its simple pantry ingredients: potatoes, onions, olive oil, and finely cut greens, often finished with slices of chourico. Today it is served from humble family kitchens to festive gatherings across the country.